Chicken Tortilla Soup

Chicken Tortilla Soup

Turn deli rotisserie chicken into a spicy Southwestern soup!

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

1
carton (32 oz) Progresso® chicken broth (4 cups)
1
cup Old El Paso® Thick ‘n Chunky salsa
2
cups shredded deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4
cup crushed tortilla chips
1
medium avocado, pitted, peeled and chopped
1 1/2
cups shredded Monterey Jack cheese (6 oz)
2
tablespoons chopped fresh cilantro
Lime wedges, if desired
  1. In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally.
  2. Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, cheese and cilantro. Serve with lime wedges.
Makes 6 servings (1 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Adjust the heat level to individual tastes by choosing mild or medium salsa.
Did You Know?
Shredded corn tortillas commonly used to thicken Mexican soups are the inspiration for the crushed tortilla chip garnish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 330
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 65mg;
  • Sodium 1390mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.